Tuesday, July 17, 2012

NEXT IN LINE (?) Mussels with Wine

I find it interesting that, according to polls, adding Bob McDonnell to the ticket in Virgina, Rob Portman to the ticket in Ohio, Marco Rubio to the ticket in Florida or Paul Ryan to the ticket in Wisconsin, doesn’t help Romney seal the deal in these battleground states.

What gives?

NEXT IN LINE (?) Mussels with Wine

Makes 4 servings

You won’t want to wait for these!

1 Tbsp. olive oil

4 cloves garlic,
smashed

½ bottle white wine
(see NOTE)

2 lb. clean, debearded
live mussels

Salt and pepper

2 Tbsp. fresh
chopped parsley

Heat oil in large
skillet with tight fitting cover. Add
garlic; cook and stir on medium heat 1 minute or until fragrant. Add wine and bring to a boil.

Add mussels;
cover. Cook for 4 to 8 minutes or until
most have opened. Season with salt and
pepper, stir, and top with parsley.

Serve
immediately. Spoon into bowls with broth
and pass crusty French bread.

NOTE:

Use a crisp white wine, like chenin blanc, sauvignon blanc or pinot grigio. Use something that you can finish with the mussels!

Mussel safety et al:

Mussels are alive if they are shut tight before you cook them; discard any that are open or cracked. When they are cooked, they will open up, and as long as you've discarded any that are open before cooking, you should be safe. I have always been very happy with the mussels purchased at Costco, but you'll have to use a very large skillet and double the recipe because they come in a 4 lb. package. I purchased the mussels in the photo from Burhops in Glenview, IL, and I was very satisfied.